The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Free-range Shredded Chicken and Butter Bean Broth
Dr Rossi
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 leek (use half)
- 60g chestnut mushrooms (use half)
- 110g baby tomatoes (use half)
- 20g walnuts (use half) (Nuts)
- 1 British Free Range chicken breast
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 4cm fresh ginger (use half)
- 2 garlic clove
- 1 tsp turmeric (use half)
- 1 carrot (use half)
Nutritional Information
Calories: 530
Protein: 54g
Carbs: 32g
Fat: 19g
Ingredients
- 20g walnuts (Nuts)
- 1 tsp turmeric
- 1 leek
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 60g chestnut mushrooms
- 1 carrot
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 garlic clove
- 4cm fresh ginger
- 2 British Free Range chicken breasts
- 110g baby tomatoes
Nutritional Information
Calories: 524
Protein: 54g
Carbs: 31g
Fat: 19g
Free-range Shredded Chicken and Butter Bean Broth
Dr Rossi
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Cooking Instructions
Before you start
- Pull out a large saucepan, a measuring jug & a sieve
Fry the veg
- Thinly slice the mushrooms. Trim and slice the leek into 0.5cm half-moons. Dice the carrot into 1cm cubes (peel optional)
- Heat the large saucepan with 1 tbsp oil on medium heat. Once hot, add the leek and cook for 3-4 mins, until starting to soften, then add the mushrooms and carrot and cook for 4-5 mins more. Season with salt and pepper
Simmer simmer
- Meanwhile, finely grate the garlic and ginger. Halve the tomatoes
- When the veg has softened, add the turmeric, garlic and ginger. Cook for 1 min
- Stir in the tomatoes, chicken stock powder and 600ml water (300ml for 1 person). Bring to the boil, then add the chicken breasts and submerge in the broth. Simmer for 15-18 mins, until cooked through
Shred the chicken
- Meanwhile, drain and rinse the butter beans
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, remove the chicken from the broth and finely shred using two forks
- Return the chicken to the pan with the butter beans and simmer for 2 mins, until piping hot. Taste and season with salt and pepper if needed
Serve up
- Share the chicken and butter bean broth between bowls
- Scatter over the walnuts
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